Weight Watchers Recipe of the Day: Healthy Slow Cooker Squash
I’m all about keeping things simple. And the simplest way to cook squash – spaghetti squash, acorn squash, butternut squash, etc. – is in the slow cooker.
If you love squash, but not the peeling, seeding and chopping, this just may be the solution you’ve been seeking.
Just toss the whole squash into your crock pot with a little water and cook it until tender, about 2-3 hours on HIGH or 5-7 hours on LOW, depending on its size.
That’s all there is to it.
I’ve cooked both butternut and acorn squash this way, but hadn’t thought it share the recipe, maybe because it’s barely a recipe?
My most recent attempt was with slow cooker spaghetti squash, an old favorite that just got a lot more appealing with the changes to the new Weight Watchers SmartPoints Program.
I love vegetables and know they are good for me, so thanks WW for giving me the push I needed to bring them back into greater focus.
The Skinny on Slow Cooker Spaghetti Squash
Spaghetti squash is an excellent healthy pasta swap with ZERO SmartPoints that works with WW Simply Filling Technique.
Try it plain, tossed with a little olive oil or pesto, topped with marinara sauce, or meatballs.
You get the idea.
With just 31 calories per serving, *0 Weight Watchers PointsPlus, *0 SmartPoints, what’s not to love.
Recipes don’t get much healthier or more effortless than this.
Here’s a video from Hungry Girl, Lisa Lillien, showing you how to make spaghetti squash in the slow cooker:
The Simplest way ever to cook spaghetti squash (or any squash) is in the slow cooker. Just toss it in with a little water and cook until tender, about 2-1/2 hours on HIGH, or 4 to 6 hours on LOW.
- 1 spaghetti squash (or any winter squash you like best)
Ideal slow cooker size: 4- to 6-Quart. (Large enough to hold the squash.)
Place whole squash in a slow cooker. Add 1/2 cup water.
Cover and cook on HIGH for 2 to 3 hours, or LOW for 4 to 6 hours, or until squash is soft.
Slice squash in half lengthwise; scoop out and discard the seeds.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. For best flavor, horoughly blot dry, removing as much moisture as possible.
A 4-pound squash yields about 5 cups cooked squash, sometimes more. The number of servings this recipe makes will vary based on your individual squash's size and yield.
Weight Watchers PointsPlus *0
Weight Watchers SmartPoints *0
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
More Healthy Weight Watchers Recipes for Squash
Slow Cooker Butternut Squash & Farro Chili (EatYourselfSkinny)
Slow Cooker Butternut Squash, Bean & Barley Stew (SlenderKitchen)
Slow Cooker Butternut Squash (SnackGirl)
Crock Pot Butternut Squash & Pumpkin Soup (DrizzleMeSkinny)
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